90 minutes
Perfectly crispy golden fries made from russet potatoes, fried to perfection.
Russet Potatoes, unpeeled, sides squared, and cut lengthwise into ¼-inch-thick fries
0 lb
tablespoons
quarts
to taste
1. Rinse and Chill Potatoes
Begin by rinsing the cut potatoes under cold water until the water runs clear. Once rinsed, place the potatoes in the refrigerator for at least 30 minutes and up to 12 hours.
2. Dry and Coat Potatoes
After the potatoes have chilled, dry them thoroughly with clean dish towels. Toss the dried potatoes with cornstarch to coat them evenly. Arrange the fries on a wire rack set over a rimmed baking sheet and let them rest for about 20 minutes.
3. First Fry
Heat the oil to 325 degrees Fahrenheit in a large Dutch oven. Carefully add half of the potatoes to the hot oil using a mesh spider or a large-hole slotted spoon. Fry the potatoes for 4 to 5 minutes until they turn from white to a light blond color. Transfer the fries to a paper bag or towels to drain excess oil. Repeat with the remaining potatoes. Let all the fries cool for at least 10 minutes.
4. Second Fry
Increase the oil temperature to 375 degrees Fahrenheit. Fry half of the cooled potatoes again for 2 to 3 minutes until they achieve a golden brown color. Transfer the fries to paper bags or towels to drain, and season them with salt immediately while they are still hot. Repeat with the remaining fries.
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